CRANBERRY LEMON BISCOTTI RECIPES

Name: Cranberry Biscotti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: about 3 dozen.
Ingredients: 3 large eggs, room temperature; 1 cup sugar; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup ground almonds; 1 cup dried cranberries, chopped

CRANBERRY BISCOTTI RECIPE: HOW TO MAKE IT

Cranberry Biscotti Recipe: How to Make It image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories Desserts Snacks

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield about 3 dozen.

Number Of Ingredients 9

Ingredients

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CRANBERRY LEMON ALMOND BISCOTTI - GAYLEA.COM

Cranberry Lemon Almond Biscotti - gaylea.com image

The perfect biscotti-- not-too-sweet and tender with a little crunch.

Provided by GAYLEA.COM

Prep Time 30 minutes

Cook Time 0 minutes

Yield 40 biscotti

Number Of Ingredients 10

Ingredients

½ cup (125 mL) GAY LEA - Unsalted Butter, room temperature
2 ¼ cups (550 mL) all purpose flour
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) granulated sugar
2 eggs
1 ½ tbsp (22 mL) lemon zest, grated
1 tbsp (15 mL) lemon juice
1 cup (250 mL) cranberries, dried
¾ cup (175 mL) almonds, slivered

Steps:

Preheat oven to 325° F (160° C). Line baking sheet with parchment paper.
Whisk together flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer on medium speed, beat butter and sugar until blended. Add eggs, one at a time, beating well after each. Beat in lemon zest and juice. On low speed, gradually add flour mixture, beating until dough comes together. Stir in dried cranberries and almonds. Knead until dough comes together.
Divide dough into halves. Shape each into a roll 12 inches (30 cm) long. Place 4 inches (10 cm) apart on prepared baking sheet. Flatten rolls to 2 inches (5 cm) wide.
Bake 35 to 40 minutes or until firm and golden around edges. Remove from oven and cool 15 minutes on sheet then transfer to a cutting board. Cut into 1/2-inch (1 cm) slices. Place cut sides down on baking sheet. Bake 10 minutes. Turn slices over and bake 5 to 10 minutes longer or until crisp and golden. Cool 5 minutes on sheet then transfer to rack and cool completely.

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